Quantity Cookery: Menu Planning and Cooking for Large Numbers

COST ----------------------+----------+------+--------+---------+---------- Blueberries, #10 can | | | | | Sugar |2 qt. | | | | Cornstarch |1-1/2 c. | | | | Lemon juice |1/4 c. | | | | ----------------------+----------+------+--------+---------+---------- Drain the berries and heat the juice to boiling. Mix the sugar and cornstarch and sift into boiling juice. When thickened, add the berries and lemon juice. Fill pie shells, using three cups per pie. This will make nine, ten and three quarter inch pies. Number of servings 72 Amount in one serving 1/8 pie Calories in one serving______ Cost of one serving______ CRANBERRY AND RAISIN PIE FILLING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Cranberries, uncooked |3-3/4 qt. | | | | Raisins |2-1/2 qt. | | | | Sugar |7 c. | | | | Vinegar, spiced |2-1/2 c. | | | | Nut meats, chopped |2-1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Wash and pick over the cranberries. Steam the raisins and mix with the remainder of the ingredients. Fill the pie shells. This recipe makes ten, ten and three quarter inch pies, using three cups per pie. Number of servings 80 Amount in one serving 1/8 pie Calories in one serving______ Cost of one serving______ DRIED PEACH PIE FILLING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Peaches, dried | |5 lb. | | | Water |6-1/4 qt. | | | | Sugar |2 qt. | | | | Cornstarch |1-1/2 c. | | | | Lemon juice |1/2 c. | | | | ----------------------+----------+------+--------+---------+---------- Soak and cook the peaches in the water. When soft, add the well-mixed sugar and cornstarch and cook until thickened. Add the lemon juice and fill the pie shells. This will fill ten, ten and three quarter inch pies, using three cups of filling per pie. Number of servings 80 Amount of one serving 1/8 pie Calories in one serving______ Cost of one serving______ GOOSEBERRY AND RAISIN PIE FILLING ----------------------+----------+------+--------+---------+---------- INGREDIENTS |AMOUNT |WEIGHT|CALORIES|UNIT COST|TOTAL COST ----------------------+----------+------+--------+---------+---------- Gooseberries, #10 can |4 | | | | Raisins |12 c. | | | | Sugar |1 gal. | | | | Cornstarch